Refrigeration as well as freezing are probably the most popular forms of food preservation in use today. Refrigeration slows down bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil.
In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are totally inactive. Therefore, refrigeration has several good effects on your vegetables.
source: mdinfo
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